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Hamburger with onion bacon jam, Sweet potato and Asparagus
- Hamburger Patty
- Whole Grain Bund
- Onion Bacon Jam
- Beef Stock
- Pesto Butter
- Sweet Potato, Cut in Half
1.Preheat the oven to 425.
2.Sweet Potatoes – On a sheet pan put a good helping of olive oil, salt, and pepper on the cut side of the sweet potato.
1.Place the sweet potato cut side down and roast for 20-30 minutes until the skin is golden brown.
2.Then flip potato to the other side, add the pesto butter on top and continue cooking for another 20-30 minutes until it is fork tender – it can be easily pierced with a fork.
1.If you want to cut the cooking time in half for the sweet potato, before you start this process prick lightly in three places with fork. Put potato in the microwave for 4 minutes.
3.Hamburger – In a cast iron skillet, or large pan heat up the pan with a little olive oil over medium high heat until it is hot.
1.Liberally salt and pepper both sides of the patty.
2.Place the burger patties in the hot pan, the burgers should sizzle on contact. Cook for 3 to 4 minutes.
3.Flip to the other side, you should see a dark brown sear on the first side. Cook for another 3 to 5 minutes to your preferred doneness.
- Medium-Rare(red in the middle): 3 minutes per side.
- Medium(pink in the middle): 4 minutes per side
- Medium-Well(a smidge of pink in the middle): 4 ½ Minutes per side.
4.Asparagus – In a bowl season the asparagus with salt, pepper and olive oil. Add the asparagus to the other side of the sheet pan the sweet potato is on. Roast For 9-12 Minutes.
5.Onion Jam – basically you are reheating the jam, preferably in a non-stick pan, (its just easier to clean). Add the jam to pan over medium heat and add a splash of the stock. Cook the jam down until the liquid is cooked out. Once its back to a jammy consistency you could turn it off.
6.Last up, toast the bun in a toaster or oven.
7.Assemble your burger on the bun with onion jam on top.